Slow Cooker Beef Ragu Polenta (Printable)
Tender braised beef in tomato sauce, served atop creamy buttery polenta with herbs and Parmesan.
# What You'll Need:
→ Beef Ragu
01 - 2 pounds beef chuck roast, cut into large chunks
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 can (28 ounces) crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 cup beef broth
09 - 1/2 cup dry red wine
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
15 - 2 tablespoons olive oil
→ Polenta
16 - 1 1/2 cups coarse cornmeal
17 - 6 cups water or low-sodium chicken broth
18 - 2 tablespoons unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - Salt to taste
→ To Serve
21 - Fresh basil or parsley, chopped (optional)
22 - Additional grated Parmesan cheese
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper and sear on all sides until browned. Transfer beef to the slow cooker.
02 - In the same skillet, sauté onion, carrots, and celery for 3 to 4 minutes until softened. Add garlic and cook for an additional minute. Transfer vegetables to the slow cooker.
03 - Add crushed tomatoes, tomato paste, beef broth, red wine, oregano, thyme, bay leaves, and crushed red pepper flakes to the slow cooker. Stir to combine.
04 - Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is tender and easy to shred.
05 - Remove bay leaves. Shred the beef with two forks and stir it back into the sauce. Taste and adjust seasoning as needed.
06 - About 45 minutes before serving, bring water or broth to a boil in a large saucepan. Gradually whisk in cornmeal, reduce heat to low, and cook, stirring frequently, until thick and creamy, approximately 30 to 40 minutes.
07 - Stir in butter, Parmesan cheese, and salt to taste until fully incorporated.
08 - Ladle the beef mixture over creamy polenta. Garnish with fresh herbs and additional Parmesan cheese if desired.
# Expert Suggestions:
01 -
- The beef becomes so tender you can break it apart with a wooden spoon, no knife required.
- Your kitchen smells incredible for eight hours straight, which is honestly half the appeal.
- Once it's made, you've got a sauce that works with polenta, pasta, crusty bread, or even eggs the next morning.
02 -
- Don't skip the browning step; that crust on the beef creates flavor that eight hours of slow cooking can't replicate from nowhere.
- Polenta requires patience and frequent stirring or it will scorch on the bottom and taste bitter; low heat and a wooden spoon are your friends.
- If your ragu seems thin after cooking, you can let it simmer uncovered on the stove for a few minutes to reduce and concentrate the sauce.
03 -
- Brown your beef in batches rather than all at once, so it develops a proper crust instead of steaming in its own moisture.
- Taste the sauce at the end and be generous with salt; slow cooking mutes flavors slightly, so you may need more than you'd expect.